My friends from The Clean Team (good old Dr. Junger & Dhru Purohit) sent over some great recipes to prep you for next week’s Thanksgiving’s festivities. I love a brined, stuffed and roasted turkey as much as anyone, but if you’re just cooking for two, maybe a smaller bird is more up your alley – and coupled with a beautiful side and a delicious dessert, you will be The King or Queen of happy bellies & full hearts.
So you’ve feasted, you’ve given thanks, you’ve clinked glasses, and we all know you tip toed into the kitchen in the middle of the night to have an extra spoonful of pie. I’m not judging – it’s Thanksgiving.
The comfort of warm silken broth, of mild onion flavor, and fluffy yet textured matzo balls lapping in a full bowl of feel-good soup – I have a long time love affair with this chicken soup for the soul.
Oh, how darling it is to be Darling. And by that I mean, how amaaaaazing is it to be the force behind one of my very favorite magazines that I stumbled upon while buying far too many tchotchkes on a recent trip to Anthropologie.
On top of topping The Tig’s list of must-visit places around the world, Denmark has quickly become one of the hottest (if not the hottest) spots for innovative cuisine (looking at you, Noma).
Oh, how I love the ritual of cooking. Baking…not so much. There’s something about the technicality of it that stifles my inner rebel; no dash of this or extra spoonful of that. There’s a science to baking and the measurements matter ever so much.